These cookies crumbly and tender, filled with a spiced date filling with walnut pieces swirled inside.
date filling
1/2 c date paste (150g)
1/4 c chopped walnuts
1/2 c water
1/2 orange zest
1/4 tsp cardamom
1 tsp cinnamon
2 pinches of nutmeg
pinch of salt
cookies
1 c oat flour
1/2 c brown rice flour
1 medium egg
2 tbsp honey
1/3 c ghee, room temp
1/4 tsp baking soda
pinch of salt
1/2 tsp vanilla extract
For the date filling, add all the ingredients to a small saucepan and simmer on medium-low heat for about 10 minutes, until darker in colour and thick like a paste. Take off heat and set aside.
In a large bowl, whisk the ghee, honey, vanilla and egg for a couple minutes, then sift in the dry ingredients and fold until combined into a dough. Place in the fridge to firm up for 30 minutes.
Take the dough out onto a piece of parchment paper and roll into a rectangle and spread the date spread evenly on top. Use the parchment paper to help and roll from the long side of the dough until a long log. Transfer to the fridge again for another hour.
Preheat oven to 200°C/ 390°F (180°C fan) and line a couple baking trays with parchment paper.
slice the dough into 1/2 inch thick slices and place on the baking tray.
Place the tray in the middle of the oven to bake for 10-15 minutes or until golden around the edges. Allow to cool completely in the tray and enjoy!